10 pies you have to try this British Pie Week
PUBLISHED: 14:48 05 March 2018 | UPDATED: 08:24 06 March 2018
East Anglia has some incredible pie makers- check them out during British Pie Week 2018.
Pie is one of the ultimate comfort foods. With the weather we’ve had recently, nothing can beat a proper pastry-fest with lashings of gravy and mash for dinner. Here are some pie makers you really need to know about.
For many, a Bray’s Cottage pie is the ‘perfect pie’. Made on the north Norfolk coast, using very local, outdoor reared pork, lightly cured bacon and a secret blend of herbs and spices, these award-winners are available to buy online, at Creake Abbey farmers’ market and at many delis and specialist food shops throughout the east of England. Beneath the crisp exterior there’s no jelly, just pure pork, either plain or flavoured with chilli, chorizo or onion marmalade. You haven’t really eaten in Norfolk until you’ve tried one.
This is street food with a difference, combining a flaky puff pastry exterior with fillings of slow-cooked, tender curry. You’ll find the stall at various foodie events in Suffolk, where both hot and cold pies (and delicious fries) are on the menu. Flavours include the Lamb Masala (slow-cooked lamb, potato, sweet potato and coconut curry sauce with peshwari crust), and Vegan Green Thai. Try them at the Haverhill World Village Market in April and Ely Food and Drink Festival in May.
Walsingham Farm Shop
The farm shop is running a pop-up pie stall with Woodforde’s and Charlie’s Norfolk Food Heroes on Norwich Market until March 10. If you can’t get there, head over to the Little Walsingham shop to try their legendary pies and sausage rolls. Flavours in the ever-changing range include Norfolk Nog and Venison, Steak and Ale with Woodforde Wherry, and Chicken and Reedlighter. The shop even makes a vegan pie with lentils, cauliflower and spices.
This town centre deli has long been recognised for its pies – generously filled beneath their burnished, glazed crusts. The ‘world famous’ pie range includes pork, pork and stilton, pork and caramelised onion, pork and game, and chicken and ham, with each containing a whopping 1lb of meat!
Flaming Galah – The Aussie Pie Stop
Aussie’s love their pies, and this shop is a gourmet celebration of that passion. As well as a core range of very tasty pies, there are very regular special fillings that push the boat out. The China Bird, for example, fused slow-cooked pheasant breast with Adnams Earl Grey lager and brought it together with pak choi, roasted pepper, ginger and spring onion jam and roast peanuts. And The Sunday Club was a celebration of the roast dinner, combining roast venison shoulder, sloe gin, juniper and shallot gravy, mixed veg, roasties, Yorkshire pudding and gravy.
Andrew’s Quality Butchers, Hadleigh
Andrew’s swept the board at the National Meat Products Competition last year, winning champions awards for its beef steak pie, chicken and leek pie, cold cut chicken and ham pie, ham and spring onion quiche and large pork pie. The pies are all made in the onsite, purpose-built production kitchen and the counter brims daily with a huge selection. A big hit this winter has been the peppery game pie slice, with a delectable savoury jelly.
The White Lodge, Attleborough and The Old Ram, Tivetshall St Mary
Pies are a signature speciality for executive chef of both these pubs, Shaun Kent, and he takes great pride in ensuring they’re perfect. At White Lodge try steak and kidney suet pudding, or steak and ale pie in a thick shortcrust pastry this British Pie Week. Over at The Ram, the menu includes lamb and mint suet pudding with a rosemary crust and honey and mint gravy.
So committed is this award-winning business to the provenance of its products, that it has a traceability tracker on its website! Steve Tricker is a qualified deer manager and butcher, ‘bringing home the bacon’ for wife Lynn to rustle up pies, sausage rolls and savouries.
You have to try the Venison and Suffolk Ale pie, made with Barrel and Sellers Brown Ale, the North African spiced Pigeon Pastilla, and the Suffolk Rabbit Pie, made with Marybelle cream, Bramfield cider, tarragon and wholegrain mustard sauce.
Nora’s pies use local meat and authentic Chinese ingredients in the most innovative way. Local meats are fused with black vinegar, homemade dried bacon, dried mandarins, mushrooms and other tastes of the Far East, before being wrapped in a goose fat hot water crust pastry. Nora’s a regular at Creake Abbey and Wyken farmers’ markets.
The owners of this Capel St Mary pie business have a combined experience of over 50 years – so it’s safe to say they know their pies.
Each pie is baked fresh on the day of delivery, having been crafted by hand using local ingredients. The bakers supply farm shops and restaurants, and sell online too. Regular pies in the range include steak and onion, and chicken, ham and leek, while specialities could range from Dedham Vale Braised Beef with Capel Mushrooms nad Truffle Oil, to Mackerel, Beetroot and Horseradish Quiche.
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